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Submitted by sybram on May 26, 2009 - 1:28pm Gluten and protein contentsI'm using Progressive Baker bread flour by Horizon Milling. I bought it in a 50# bag, and there is no information on the bag about protein or gluten content, except the list of nutritional info for 1 cup of flour. It says one cup has 12 g of protein. How do I figure it all out. I can get King Arthur Special - Unenriched bread flour from this same source. Would that be a better over all choice? I also have whole wheat and rye flours (50# each), so I don't want but one kind of other bulk flour. The space thing is killing me. Thanks for your advice. Syb
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The Progressive Baker web site....
has the stats at:
http://www.progressivebaker.com/products/breadflour.shtm
Thanks for the link, Ddraig.
Thanks for the link, Ddraig. I'm a little confused about their listings. After protein (14%) it lists 11.5 under "Standard." So, does it have 14% or 11.5% protein? Sorry, I'm trying to figure it out, but......
Also, would spring wheat flour be a better all-around flour than this bread flour? It seems to have high gluten and protein.
About the stats -
I think the listing is using M.B. (as in 14%M.B.) to indicate the Moisture Basis (i.e. the moisture content) of the sample. When calculating component percentages, it's important to know the moisture content of the sample. I think the listing is saying that for that flour, when the sample contains 14% moisture, the protein content is 11.5%.
On "what would be a better all round flour", I suspect that's a function of what you intend to do with it. Their spring wheat seems to be a 14% protein flour - if you need more protein for your task.